1 pound skinned, boned chicken breasts, cut into 1-inch-wide strips
Vegetable cooking spray
3/4 cup low-fat buttermilk
3 tablespoons grated Romano cheese
1 tablespoon lemon juice
1 teaspoon anchovy paste
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 garlic clove, minced
1 (10-ounce) package ready-to-eat romaine salad
2 cups halved cherry tomatoes
3/4 cup plain croutons
How to Make It
Combine first 6 ingredients in a medium bowl; stir well, and set aside.
Prepare grill or broiler. Place chicken strips on grill rack or broiler pan coated with cooking spray, and cook 5 minutes on each side or until chicken is done.
Combine buttermilk and next 6 ingredients (buttermilk through garlic) in a large bowl; stir well. Add romaine salad, tomatoes, and croutons; toss gently to coat. Spoon salad mixture onto each of 4 plates, and top with chicken strips.
Note: Substitute 12 cups sliced romaine lettuce for 1 (10-ounce) package ready-to-eat romaine salad, if desired.